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I never feel the need to apologise for using jars of chargrilled peppers, for while I don鈥檛 eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don鈥檛 roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.